Home Healthy & Low-CalorieZesty Lemon-Herb Grilled Salmon with Quinoa Tabbouleh
Healthy & Low-CalorieMain DishesQuick & Easy (30-Min)

Zesty Lemon-Herb Grilled Salmon with Quinoa Tabbouleh

by Linda
written by Linda
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Grilling salmon is a fantastic way to bring out its natural flavors, and when paired with a zesty lemon-herb marinade, it becomes a delightful dish that’s hard to resist. This recipe showcases how simple ingredients can create a vibrant and satisfying meal.

The quinoa tabbouleh is a refreshing side that complements the grilled salmon beautifully. Packed with fresh herbs, tomatoes, and a squeeze of lemon, it adds a nutritious punch and a colorful presentation to your plate.

Zesty Lemon-Herb Grilled Salmon with Quinoa Tabbouleh

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 350 calories 16g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 4 salmon fillets
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Juice and zest of 1 lemon
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup quinoa
  • 2 cups water
  • 1 cup cherry tomatoes, diced
  • 1/2 cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh mint, chopped
  • Juice of 1 lemon (for tabbouleh)

Instructions

  1. Preheat your grill to medium-high heat.
  2. In a bowl, whisk together olive oil, minced garlic, lemon juice and zest, parsley, dill, salt, and pepper.
  3. Marinate the salmon fillets in the lemon-herb mixture for at least 30 minutes.
  4. While the salmon marinates, rinse quinoa under cold water and combine it with water in a saucepan. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until quinoa is fluffy and water is absorbed.
  5. Fluff the quinoa with a fork and let it cool slightly. In a large bowl, combine the cooked quinoa, diced tomatoes, cucumber, red onion, mint, and lemon juice. Mix well.
  6. Grill the marinated salmon for about 4-5 minutes on each side, or until it flakes easily with a fork.
  7. Serve the grilled salmon alongside the quinoa tabbouleh, garnished with extra herbs if desired.

Notes

Tip: Always check for doneness by flaking the salmon gently; it should be opaque and easily flake apart.

For the best flavor, marinate the salmon for at least 30 minutes, but no longer than 2 hours to avoid the acid from the lemon cooking the fish.

You can substitute quinoa with bulgur wheat for a traditional tabbouleh or use any other whole grain you prefer. This dish can be stored in the refrigerator for up to 3 days.

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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